Taking inspiration from local Sakata traditions and cuisine, Makiri is the word in local Yamagata dialect for a fisherman’s knife, and reflects the ability of clean, sharp and dry sake to cut through and pair with the bounty of local seafood.
Brewed in the labor intensive Kimoto method which brings depth, body and acidity to the sake.
Very faint aroma of steamed rice, lean body tingles with flavors of allspice, finishes sharp and puckeringly dry.
